Are you ready to transform the humble potato into a mouthwatering masterpiece that will have everyone at your table begging for seconds? These Cheesy Broccoli Ranch Twice Baked Potatoes are not just a side dish – they're a culinary experience that combines creamy, cheesy goodness with the fresh crunch of broccoli and the tangy kick of ranch dressing. Perfect for family dinners, potlucks, or when you're craving a seriously indulgent comfort food that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup broccoli florets, steamed
- 1 cup ranch dressing
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt to create a crispy skin.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork and the skin is crisp and golden.
- While potatoes are baking, steam the broccoli florets until they are bright green and tender-crisp, about 3-4 minutes. Drain and chop into small pieces.
- Once potatoes are done, remove from oven and let cool for 5-10 minutes until they are safe to handle.
- Carefully cut each potato lengthwise and scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato shell's structure.
- In a mixing bowl, mash the potato flesh with ranch dressing, shredded cheese, steamed broccoli, salt, and pepper until well combined and creamy.
- Spoon the potato mixture back into the potato skins, mounding it slightly. Top with additional shredded cheese.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from oven, let cool for 2-3 minutes, and serve hot, garnished with additional ranch dressing or chopped chives if desired.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their starchy texture and thick skin that holds up well during baking.
- Ensure crispy potato skins: Rubbing the potatoes with olive oil and salt before initial baking creates a deliciously crisp exterior.
- Don't skip the steaming step for broccoli: Steam the broccoli just until bright green to maintain its vibrant color and nutrients.
- Let potatoes cool slightly before scooping: This prevents burning your hands and makes the scooping process much easier.
- Mix filling thoroughly: Ensure the ranch, cheese, and broccoli are evenly distributed for maximum flavor in every bite.
- Watch the second bake carefully: The final 10-15 minutes of baking should result in melted, slightly golden cheese – but avoid burning.
- Optional garnish: A sprinkle of fresh chives or extra ranch can elevate the presentation and add an extra layer of flavor.
Nutrition Facts
Calories: 551kcal
Carbohydrates: 77g
Protein: 17g
Fat: 46g
Saturated Fat: 13g
Cholesterol: 33mg
